3 C. diagonally sliced asparagus spears (2″ pieces)
\n2 T. sherry-wine vinegar
\n1 T. + 1 tsp. sesame oil
\n1 tsp. granulated sugar
\n1\/4 tsp. salt
\n2 T. chopped fresh chives
\n2 tsp. sesame seeds, toasted<\/p>\n
In large pot of boiling water, cook asparagus 2 minutes; drain. Rinse under cold running water; drain well and dry with paper towels. Set aside. In large bowl, whisk together vinegar, 1 T. + 1 tsp. water, the oil, sugar and salt; add cooked asparagus. Toss to mix well. To serve, spoon asparagus mixture onto plates and then sprinkle each with one-fourth of the chives and sesame seeds.<\/p>\n
Yield: 4 servings
\nCalories: 77
\nFat: 6g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
3 C. diagonally sliced asparagus spears (2″ pieces) 2 T. sherry-wine vinegar 1 T. + 1 tsp. sesame oil 1 tsp. granulated sugar 1\/4 tsp. salt 2 T. chopped fresh chives 2 tsp. sesame seeds, toasted In large pot of boiling water, cook asparagus 2 minutes; drain. Rinse under cold running water; drain well and dry with paper towels. Set aside. In large bowl, whisk together vinegar, 1 T. + 1 tsp. water, the oil, sugar and salt; add cooked…<\/p>\n